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TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

Ingredients

  • 12 ounces uncooked penne pasta
  • 6 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 2 tablespoons olive oil
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 2 medium tomatoes, seeded and cut into 1/2-inch pieces
  • 1 package (9 ounces) fresh baby spinach
  • 1/4 teaspoon salt
  • 1/4 cup grated Parmesan cheese

Nutritional Facts

1-1/2 cup: 370 calories, 8g fat (2g saturated fat), 3mg cholesterol, 432mg sodium, 62g carbohydrate (0 sugars, 6g fiber), 15g protein. Diabetic Exchanges: 3-1/2 starch, 1 lean meat, 1 vegetable, 1 fat.

Directions

  1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute garlic and pepper flakes in oil for 1 minute. Add garbanzo beans and tomatoes; cook and stir for 2 minutes. Add spinach and salt; cook and stir until spinach is wilted.
  2. Drain pasta; add to vegetable mixture. Sprinkle with Parmesan cheese; toss to coat. Yield: 6 servings.
Originally published as Pasta and Veggies in Garlic Sauce in Light & Tasty April/May 2002, p59

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


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